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Instant Pot Chocolate Chip Cheesecake
This Instant Pot Chocolate Chip Cheesecake is creamy, delicious, and easy to make in an Instant Pot. You'll never want to make a cheesecake any other way.
Prep Time17 mins
Cook Time35 mins
Chilling Time6 hrs
- 16 ounces cream cheese softened
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1 tbsp all purpose flour
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
- 3 large eggs room temperature
- 1 1/2 cups graham cracker crumbs
- 2 tbsp brown sugar
- 6 tbsp butter melted
- 1/2 cup plus 2 tbsp dark chocolate chips
- 1/2 tbsp light corn syrup
- 1/2 cup heavy cream
- 1/2 cup heavy cream
- 1 tbsp sugar
- 1/4 teaspoon vanilla extract
Use an electric mixer to beat cream cheese until light and fluffy, and no clumps remain. Then beat in sugar, cornstarch, and flour until well combined.
Next beat in sour cream, heavy cream, and vanilla. Then stir in mini chocolate chips.
Finally, break eggs in a bowl and pierce yolks with a fork or toothpick a few times. Stir eggs into cream cheese mixture, stirring as little as possible to incorporate eggs.
Pour batter over crust. If batter does not fully cover crust, remove the crust that you can see (any crust over the batter will get soggy).
Place 1 cup of water in the bottom of Instant Pot. Place pan on metal Instant Pot rack and lower into base. Cook on high pressure for 35 minutes. Let natural release for 20 minutes.
Allow cake to cool for 1 hour, the transfer to refrigerator for at least 6 hours before serving.
Once cake has cooled in refrigerator, use a knife to loosen sides of cake from pan, then gently remove side of springform pan.
Place dark chocolate chips and syrup in a heat safe bowl. In a microwave safe bowl, heat heavy cream until boiling, about 45 seconds. Pour heavy cream over chocolate chips and cover bowl with plastic wrap. Let sit for 5 minutes. Remove plastic wrap and whisk until smooth.
At this point you can simply use a spoon to spread ganache over cheesecake, or you can place it in a squeeze bottle to make drips down the side of the cake and cover the top.
Place bowl and whisk attachment of a mixer in freezer for at least 10 minutes.
After this, place heavy cream, sugar, and vanilla in the bowl. Using the whisk attachment, start mixing on low speed until ingredients are combined, then gradually increase speed to high speed until stiff peaks form (this means that if you lift the cream with the beater, the cream will form a peak that does not fall). Do not over beat or you may end up with a butter consistency.
Use cream to decorate top of cake as desired.